I need a recipe for....

superhippiechik

fresh zucchini/squash casserole? Low fat,please! Thank You!

RobertaG

http://www.skinnytaste.com/2011/03/cheesy-zucchini-enchiladas.html#more
http://www.kalynskitchen.com/2007/11/roasted-butternut-squash-recipe-with.html

callipygianchronicle

How about Zucchini Ribbon "Lasagna": http://www.wholeliving.com/recipe/zucchini-ribbon-lasagna

smcolton

1 spaghetti squash - cooked and remove from skin - put in a casserole dish
Sauté the following in a little olive oil and add to the spaghetti squash
2 med zucchini - sliced and quartered
1 can artichoke
1 can no salt diced tomato
1 red pepper
Salt, pepper, red chilies, Italian seasoning

Bake at 350 for 1/2 hour or more depending on how soft you want the veggies. I like them pretty firm.

It makes 8 servings and they are 70 calories each.

I make this twice a week and it is my "go to" food if I need something to fill me up.

DHalaby73

Summer-Squash Gratin with Gruyére

YIELD: 8 servings

COURSE: Casseroles, Side Dishes/Vegetables

Ingredients
1 3/4 pounds Yukon gold or red potato (about 9 potatoes)
1/3 cup all-purpose flour
1/2 cup fat-free, less-sodium chicken broth
1 1/2 cups 1% low-fat milk
1/4 cup dry white wine
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg
2 garlic cloves, minced
1 cup (4 ounces) grated Gruye@Sre cheese
Cooking spray
1 cup thinly sliced onion
2 tablespoons chopped fresh oregano
2 cups thinly sliced zucchini (about 1 pound)
2 cups thinly sliced yellow squash (about 1 pound)
1/3 cup Italian-seasoned breadcrumbs
2 teaspoons olive oil

Preparation
Preheat oven to 375°.

Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven; cover with wax paper. Microwave at high 5 minutes or until crisp-tender; cool. Thinly slice potatoes.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and broth in a medium saucepan; stir with a whisk. Stir in milk and next 5 ingredients (milk through garlic). Bring mixture to a boil over medium heat, and cook until thick (about 10 minutes), stirring constantly with a whisk. Remove from heat; add cheese, stirring until cheese melts.

Arrange half of potato slices in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Top with half of the onion, oregano, zucchini, yellow squash, and cheese sauce. Repeat procedure with remaining potato, onion, oregano, zucchini, squash, and cheese sauce.

Bake at 375° for 1 hour or until gratin is tender. Combine breadcrumbs and oil in a small bowl; toss well. Sprinkle breadcrumb mixture over gratin.

Preheat broiler.

Broil gratin 30 seconds or until breadcrumbs are lightly browned. Let stand 10 minutes.


Amount per serving
Calories: 222
Calories from fat: 28%
Fat: 6.8g
Saturated fat: 3.3g
Monounsaturated fat: 2.5g
Polyunsaturated fat: 0.6g
Protein: 10.4g
Carbohydrate: 30.9g
Fiber: 3g
Cholesterol: 17mg
Iron: 2.3mg
Sodium: 388mg
Calcium: 241mg